One of the things I miss most about summer (aside from general warmth and sunshine) is the farmers market. Tomatoes, peaches, peas, lettuce, watermelon. All the produce just begs to be taken home and turned into amazing meals. But come winter, I just go back to buying all my fruits and vegetables at the grocery store where produce knows no season. I want to get better at buying local and in season, though, which is why I decided to check out the downtown winter farmers market over the weekend.
It’s definitely smaller than the summer farmers market (for obvious reason), but there’s still a good showing of local vendors. And I’m embarrassed to admit it, but walking around the seasonal produce available made me realize that I have no idea how to prepare late fall/winter vegetables. Sunchokes? Daikon? Even just parsnips or winter squash. I’m at a total loss.
All the prepared foods looked amazing, though. I even went home with some Amour Spreads Orange Cranberry Marmalade that may be my new favorite thing. But the only produce that I ended up going home with were some apples. Adventurous, I know. But I’ve been seeing simple fruit tarts on Pinterest lately and have been wanting to give it a try for a while.
I even had some leftover brie that I had recently picked up at Harmon’s that I knew had to be used for this tart. I didn’t follow any one recipe for it, mostly because I gravitate toward dishes that are simple enough that I don’t have to follow a recipe to make it work.
For this tart, I used store-bought puff pastry and topped it with sliced brie and thinly sliced apple then sprinkled with turbinado sugar and brushed the edges with an egg wash. I cooked it at 400 degrees for about 30 minutes and I’m very happy with how it turned out.
It really was delicious. I’m thinking it would be a perfect alternative to the traditional apple pie for Thanksgiving. Particularly paired with a nice glass of Riesling. In fact, I know what I’m having for dessert tonight.
I fully plan to keep visiting the winter farmers market this season, so if any of you have recipes for winter produce I’d love to hear them. I need to expand my winter cooking abilities beyond roasted carrots and potatoes.